Parmesan Polenta

For a special treat, you can use heavy cream instead of whole milk in this recipe. This substitution will give you a decadently creamy polenta.

Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 10


  • 3 cups chicken stock
  • 2 cups whole milk
  • ¼ cup unsalted butter
  • 1½ cups cornmeal
  • ½ cup fresh-grated Parmesan cheese
  • 1 tsp. kosher salt


  • Bring the stock, milk, and butter to a simmer over medium to medium-high heat in a large saucepan. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
  • Reduce heat to low. Cook for 20 to 25 minutes, uncovered and stirring frequently, until thick and creamy.
  • Stir in cheese and salt.